fish pickle

Fish pickle, also known as Meen Achar in South India, is a flavorful and spicy condiment made with fish, spices, and oil. Here's a basic recipe for making fish pickle:

Ingredients:

- 500g boneless fish fillets (such as kingfish, mackerel, or sardines), cut into small pieces

- 1/4 cup vinegar

- 1 tablespoon ginger-garlic paste

- 2 tablespoons red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon mustard seeds

- 1/2 teaspoon fenugreek seeds

- 1/2 teaspoon fennel seeds

- 1/2 teaspoon cumin seeds

- 10-12 curry leaves

- 4-5 dry red chilies

- 1/4 cup sesame oil or vegetable oil

- Salt to taste

Instructions:

1. Clean and cut the fish fillets into small pieces. Wash them thoroughly and pat dry with a paper towel.

2. In a bowl, mix together vinegar, ginger-garlic paste, red chili powder, and turmeric powder to form a marinade. Add salt to taste.

3. Marinate the fish pieces in the marinade for about 30 minutes to 1 hour, ensuring that each piece is well coated. 

4. Heat oil in a pan over medium heat. Add mustard seeds, fenugreek seeds, fennel seeds, and cumin seeds. Let them splutter.

5. Add curry leaves and dry red chilies to the pan. Sauté for a few seconds until fragrant.

6. Add the marinated fish pieces to the pan, along with any remaining marinade. Cook over medium heat, stirring occasionally, until the fish is cooked through and the marinade thickens, about 10-15 minutes.

7. Once the fish is cooked, remove the pan from heat and let it cool slightly.

8. Transfer the fish pickle to clean, sterilized glass jars. Allow it to cool completely before sealing the jars.

9. Store the fish pickle in the refrigerator for up to 2 weeks. The flavors will continue to develop over time.

10. Serve the fish pickle as a condiment with rice, roti, or bread. Enjoy the spicy and tangy flavors!

Note: Adjust the amount of red chili powder according to your spice preference. You can also add other spices like fenugreek powder or mustard powder for additional flavor.